Any grilled seafood or lamb chops go perfectly with this recipe. It’s quick, simple, and light to prepare.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 1 sheet cake |
Ingredients
- 1 cup unsalted butter
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup firmly packed dark brown sugar
- 4 eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 3 cups shredded carrots
- ½ cup chopped walnuts
- ½ cup raisins
- 6 tablespoons unsalted butter
- 1 (8 ounce) package cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12×16-inch pan and line with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
- Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
- Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
- While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
- Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
- Spread frosting over the cooled cake. Chill cake until ready to serve.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 225 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
All the carrots in my cake turned GREEN! This is because there is too much Baking Soda. -2tsp. I added more cinnamon to the batter because I thought it tasted bland, & the actual cake did not taste ‘carroty’ at all. -Maybe because of the Baking Soda? It made enough for a crowd, but it wasn’t very popular because of the green carrots. IF I try this again, I will use 1tsp of Baking Soda, & a Butter Cream cheese frosting that is much better than this frosting. I didn’t think browning the butter made any difference at all. SAM’S FAVORITE CARROT CAKE here is far superior to this one. I will probably try to make that one a sheet cake next time.
Was a Big hit! Everybody loved it. I will be making this a lot I’m sure.
This was Absolutely Amazing!! Best Carrot Cake I have ever had!
Made it exactly as written. I love me some brown butter!! My cake seemed just a smidge dry. The frosting is amazing.